Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
  • 8 Ratings

Kick off your party with a pan-seared scallops appetizer that's part cocktail recipe part snack. For a hint of heat, the scallops that top these tequila shooters are seasoned with a pinch of chipotle chile pepper and coriander.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins
2 mins
22 mins
Makes 8 appetizer servings.


Ingredient Checklist


Instructions Checklist
  • Thaw scallops, if frozen. Halve any large scallops. Cut about a quarter of the mango into 1/2-inch cubes; set aside. Place remaining mango into a blender with pineapple juice. Cover and blend until smooth. Divide pureed mango mixture into eight shot glasses; set aside.

  • In a small bowl combine agave, ground chipotle chile pepper, and coriander. Pat scallops dry with paper toweling. Brush scallops with the agave mixture. Sprinkle lightly with salt and pepper. In a large nonstick skillet cook scallops in hot butter over medium-high heat for 2 to 3 minutes or until opaque and golden, turning halfway through. Remove scallops from skillet; insert a toothpick into each. Thread 1 or 2 cubes reserved mango onto top of each pick.

  • Pour about 2 teaspoons tequila over mango puree in each shot glass. Add 1 scallop-mango pick to each shot glass.

Nutrition Facts

88 calories; fat 2g; cholesterol 14mg; saturated fat 1g; carbohydrates 10g; insoluble fiber 1g; sugars 8g; protein 5g; vitamin a 388.7IU; vitamin c 10mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.6mcg; sodium 216mg; potassium 142mg; calcium 10.1mg; iron 0.2mg.